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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This casserole is a delicious meatless dish. Serve it with salsa and sour cream. Ingredients:
1 15-ounce container part-skim ricotta cheese |
3 1/2 cups (packed) shredded monterey jack cheese (about 14 ounces) |
2 cups bottled mild green taco sauce |
1 4-ounce can diced mild green chilies |
3 green onions, chopped |
1/4 cup chopped fresh cilantro |
5 tablespoons corn oil |
12 6-inch-diameter corn tortillas |
additional chopped fresh cilantro |
Directions:
1. Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season filling with salt and pepper.
2. Heat oil in medium skillet over medium heat. Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.
3. Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon generous 1/4 cup filling into center of 1 tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and 1 cup Monterey Jack.
4. Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with additional cilantro.
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